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COPYRIGHT DEPOSIT. 



THERAPEUTIC DIETETICS 



OR 



The Science of Health Foods and 
Their Medicinal Values. 



By NORTON F. W. HAZELDINE, 

Principal of 

THE VENICE HEALTH SCHOOL, 

Venice-orvSea, 

California. 

COPYRIGHTED. 



wTECOND EDiTION 
Price $1.00. 






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AUG .24 ia08 



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GLASS 'A $M* to. 

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This Work is Dedicated to the Wants of Humanity. 



INTRODUCTION 



"Those who desire to possess good memories, 
beauty, length of life, perfect health, with physical, 
moral and spiritual strength, should abstain from 
eating animal flesh." — Mahabharata. 

"Thou shalt not kill/' — The Bible. 

"All men are afraid of punishment, and all men fear 
death; remember that thou art like unto them; there- 
fore slay not nor cause to be slain." 

"All men are afraid of punishment, and all men 
love life; remember that thou art like them; there- 
fore slay not, nor cause to be slain." — Dhamapada. 

"He is not called a noble man who kills or injures 
living creatures ; but he is called a true noble man who 
has pity and consideration for all that lives and 
breathes." — Ibid. 

"Kill not — for pity's sake — and lest ye slay the 
meanest thing upon its upward way." — Light of Asia. 



PREFACE 



In presenting this little book on Therapeutic Die- 
tetics, the author has endeavored to draw the line 
between a Therapeutic Diet on the one hand, and a 
general daily diet fitted to meet the needs of healthy 
people. 

All men do not suffer from stomach diseases ; there- 
fore some of the Vegetarian Systems that are now 
in practice may do some good in some cases, where 
a certain mode of living has been followed; yet from 
their very nature they are unfitted for a general diet 
on account of the sameness of their ingredients and 
characterless taste. 

In giving up animal food one must be supplied with 
a diet which is tasty, stimulating, easy of digestion, 
rapid of assimilation, and simple of preparation. Un- 
doubtedly the simplification of diet is the ultimate 
goal, but this is the period of transition between the 
animal foods to the vegetable foods. 

"The foods which increase life, energy, strength, 
health, joy and cheerfulness, are those which are of 
their very nature tasteful, oleaginous, substantial and 
agreeable ; and they are liked by men of a spiritual 
tendency. 

"The foods which are bitter, sour, saltish, ex- 
cessively hot, pungent, dry and burning, are liked 
by men of a passionate tendency. These foods cause 
pain, misery and disease. 

"The foods that have passed their season, or that 
have become insipid, putrid or stale, are eaten by 
men of an animal tendency."— Bhagavad Gita, 

Animal foods are necessary for the development of 
some; the spices, sours, bitters, pungent and aromatic 
foods for others, while the simple oleaginous, cereal, 
nutal and fruital foods are for those who have out- 



grown the carnal and intellectual stages of their evo- 
lution. 

These three classifications or divisions of food stuffs 
show their relative action in the development of a 
nation as well as in the evolution of man. 

When a man is a savage he eats flesh like an animal, 
without cooking, condiments or service. 

When he becomes civilized he cooks his foods, uses 
condiments and eats according to custom, and not ac- 
cording to natural inclination or appetite. 

And when the man has become spiritualized he 
eats recognized foods, not according to his appetite, 
but according to his wants, which wants of them- 
selves are few. 

We are not all in the carnal classification, nor in 
the intellectual classification, nor are there many of us 
in the spiritual ; but take comfort in that you know to 
what stage of evolution you belong, and stop not 
until the goal is reached. 

The dawn can be seen by all ; for the day does not 
burst upon the world suddenly; neither does a man 
or a nation become vegetarian in a day, a week, a 
month or a year. 

All things are governed by the one great law of 
evolution; from the atom to the man, and from the 
man to the universe. 

Some men are vegetarians from the knowledge of 
right living; others are vegetarians through the lack 
of such knowledge. I say unto you, condemn not the 
one, nor praise the other; for all systems of dietetics 
have been necessary for the physical, intellectual and 
spiritual development of man. 

Therefore, they who live entirely upon a flesh diet 
partake of the nature of darkness and sin; they who 
eat entirely of the pungent and savory foods partake 
of the character of passion and sickness; while they 
who eat of a simple, nutritious and varied diet par- 
take of the character of gentleness, cheerfulness and 
health; for verily every man and nation partakes of 
the character of his or its diet. 

That this little book will meet the wants of those 
who are searching for something that will help them 
to help themselves, is the sincere wish of the author. 



VEGETABLES VERSUS ANIMAL FOOD 



Vegetable versus Animal Food has become the 
theme of the hour. Prominent hygienists, medical 
men as well as laymen, have at last met upon a com- 
mon ground for the eliminating of disease, and for 
the upbuilding of the human race. To change a man's 
thinking, you must completely change his eating. We 
have never discussed the Vegetarian question as it 
was discussed by the Grecian philosophers or the 
Oriental sages. Hence the popular conception of 
vegetarianism in this country today, is that a vege- 
tarian diet is a mass of sloppy, tasteless vegetables, 
served luke warm, and surrounded with white sauce 
and water. Nothing can be further from the facts 
than such a belief, as the receipts in this little work 
will demonstrate. 

The eating of animal flesh is a perverted appetite 
which has been handed down to us through periods 
of war, famine and ignorance, into this period of 
civilization, enlightenment and peace. 

The Scriptures of the world are full of denunci- 
ations against the, practice of slaying animals for the 
eating of their flesh ; and yet to think of eating the 
heart, the liver, the stomach, the kidneys and other 
organs which I will not mention. Surely the idea 
of eating such flesh is an abomination unto our higher 
nature, and a positive disgrace to any code of dietetical 
ethics. 

Can it be possible that we, a deeply religious people, 
worshiping a God of love and peace, can find no more 



THERAPEUTIC DIETETICS 



appropriate way of thanksgiving unto Him for His 
goodness unto us, than through the eating of turkeys, 
lobsters and the flesh of animals? 

The ethical principle underlying vegetarianism is 
its love of justice; and for us to suppose that we 
are the only beings who have souls and immortality 
is the greatest arrogance. 

All life is some expression of our Heavenly Father ; 
it emanates from Him and returns to Him; therefore 
the destruction of life is an outrage against Him, the 
Creator of all things. 

Vegetarianism expresses growth ; growth from the 
animal man into the enlightened or spiritual man ; 
growth from disease into health ; growth from vicious- 
ness and fear into kindness and courage, and from 
brute force into endurance. Food supplies the vital 
energy for our thinking, acting and being; there- 
fore one should naturally look to this all-important 
subject when considering the building and maintain- 
ing of the body, the mind and its functions. 

A narrow circumscribed diet produces a narrow, 
circumscribed mind. The man who lives entirely on 
meat may become a physical or intellectual giant ; but 
beyond that few mfeat' eaters go. 

The more meat we eat, the more restless and un- 
certain becomes the mind ; the more meat we eat and 
wine we drink, the more our passions and appetites 
increase, while memory fails, and activity vanishes. 

From a purely selfish standpoint, is it not better 
to become calm, firm, courageous and self-controlled 
than it is to be ireful, unsteady, fearful and uncon- 
trollable? 

These pages are dedicated to those who are free 
from the bonds of arguments and arraignments, and 



THERAPEUTIC DIETETICS 



who are seeking a way out of the darkness of physical 
and mental weariness into perfect health and mfental 
stability. Some people will say that they cannot eat 
vegetables, as vegetables disagree with them, etc. 
The answer is, that, as soon as one discontinues the 
eating of meats, vegetables will cease to give them 
trouble. It is not the vegetables that cause the dis- 
tress; it is the poisons produced by the decompos- 
ing of animal tissue in a weakened and much abused 
stomach. 

Food adulterations are ruinous to human vitality. 
By living on foods which we prepare ourselves, we 
avoid this danger. Pure foods should be our battle 
cry till death from the use of "Preservatives" becomes 
a thing unknown* 

The Dietetical Chemist is the man of the hour. No 
field offers better inducements to the chemist than 
the field of dietetical research. 

Pure foods and right diet are the salvation of any 
race ; and the strong body and the strong mind are 
the children of right living. 

Predigested foods are chemical impossibilities. To 
reduce a food substance to a liquid, is one thing, but 
to digest and assimilate this chemical product is quite 
another. No laboratory can do the work of the 
stomach. 

If one had the food of angels and lacked the power 
of digestion and assimilation, the food would be use- 
less. It is as senseless to expect a prolapsed, under- 
sized and weakened stomach to perform its natural 
functions as it is to expect a blind eye to see. 

First bring the stomach into its right position, by 
raising the diaphragm. This is done by physiological 
muscular contraction at the navel, drawing the whole 



10 THERAPEUTIC DIETETICS 

physiological system up. This movement brings the 
organs to their natural positions and permits the per- 
fect performance of all their functions. 

With the knowledge of the stomach's muscular 
control, comes also the control of the stomach's func- 
tions. 

Bad cooking and wrong thinking are the causes 
of nine-tenths of all stomach troubles. Uncharitable 
people pull up the roots of their digestions early in 
life. "Benevolence is the Lord of the stomach.'" 

Food cannot be too rich in character, variety, color, 

taste or odor ; and one should never prepare food while 

in a condition of fear, anger, worry or uneasiness. The 

more religiously food is prepared the greater becomes 

its constructive force. All foods should be prepared 

in a devotional spirit, and not as an unpleasant duty. 

Cooking is essentially a duty of love, not a labor 
of despair. 

Too much care cannot be given to the selecting and 
preparing of foods. Fear, the greatest enemy of man, 
will cease to be when vegetables form his principal 
food. As the character of our thoughts depends 
largely upon the character of our foods, we must look 
to our diet to produce the best physical and mental 
results. Unseasoned and tasteless food is not neces- 
sary to vegetarianism; on the, contrary, true vegetar- 
ianism is the richest, the most varied, tasty and satis- 
factory of all systems of diet. A knowledge of the 
vegetable world affords unlimited combinations of 
food principles. True vegetarianism makes use of the 
herbs, spices, peppers, fruits, nuts, cereals and all veg- 
etables that grow above the ground, eggs, milk, butter, 
cream, cheese, olive oil, olives and preserves. Diet 
is the only rational system of medication ; for through 



THERAPEUTIC DIETETICS 11 

the knowledge of the therapeutic values of the tastes, 
colors, odors and perfumes, we are able to supply the 
body and mind with the medicinal qualities which 
they need. Through applied physiological action, per- 
fect equilibrium and continuity of action is established 
between the body, its organs and the mind, allowing 
nature to build and sustain in permanent health, man, 
woman and child. Above all this stands the important 
fact, that by the adoption of this system of Thera- 
peutic Dietetics, the morbid appetites and desires for 
alcoholic drinks, tobacco, sweet-meats, morphine, 
opium and other abnormal appetites are forever de- 
stroyed. 

Therapeutic Dietetics so thoroughly supplies all the 
needs of the body that there is no craving for stimu- 
lants. The more varied the diet, the more varied 
and greater becomes the range of thought; the more 
circumscribed the diet, the narrower becomes the 
range of mental activity; therefore, professional and 
business people who must depend upon their mental- 
ity for a living, should receive a most liberal, varied 
and nutritious diet. An important fact to bear in mind 
is, that growing boys and girls should have a strong 
and varied diet, coupled with proper physiological ex- 
ercises, in order that the will may become firm, the 
eyes bright, the chest full, the mind steadfast and the 
body healthy. Children so nourished will not crave 
injurious foods and stimulants. 

Habit is not found in variety or inclusiveness but 
only in restriction and exclusiveness. 

The home should be conducted upon strict business 
principles. A good business man only employs the 
most intelligent, moral and progressive help. He 
knows, by years of experience, that poor help and 



12 THERAPEUTIC DIETETICS 



underpaid help are ruinous to any business. Ignorance 
in the employe means ruin to the employer. A bus- 
iness run after the usual manner of the home would 
not last a week. It is folly to expect from ignorance, 
results which can only come from the highest intelli- 
gence ; it is as absurd to expect blood from a stone 
as to expect scientific results from an ignorant person 
in your kitchen. 

Improper foods and badly cooked foods, first ruin 
the body and then the mind; our thoughts are gov- 
erned in a large degree by our foods. 

The system of preparing foods herein set forth, is 
so simjple that an artist can prepare a banquet while 
attired in evening dress, and serve it in a drawing- 
room without soiling his person or the daintiest of 
furniture. 

How different from meat cooking! 

There is no smell more disgusting than the smell 
of roasting flesh. There is no grease more defiling 
than animal fat. There is no labor more injurious 
to mind and body than continuous dish-washing. 
There is no sound more distressing to the ear than 
Death's groan. And there is no labor so degrading as 
the slaughtering of innocent animals. If each had to 
slaughter for himself, how few would be the 
slaughtered. 

"Peace reigns in the heart of those who eat not of 
animal flesh." Abolish the kitchen, and dismiss the 
cook; substitute the laboratory for the kitchen, and 
the chemist for the cook. Make your kitchen the heart 
of the home. Place intelligence where ignorance has 
reigned supreme for centuries ; make the preparation 
of foods a pleasure, a religious duty and an ennobling 
occupation. 



THERAPKUTIC DIETETICS 13 

There is a lecture by the Swami Abhedananda, en- 
titled "Why a Hindu is a Vegetarian," (The Vedanta 
Society, 102 East 58th street, New York). It is short; 
it covers the ground and it will repay reading. The 
price is ten cents per copy. 

Now a few words upon the Beautiful. Therapeutic 
Dietetics is in reality picture cooking; the contents 
of every dish and sauce-pan is a picture in the process 
of preparation, not a horrible mass of cooking flesh. 
The roasts and stews, after all, play a small part at 
the banquet table ; the genuine pleasure is in the flow- 
ers, the herbs, the garnishings, the color effects, and, 
above all, in the congenial companionship. The meats 
play a small part at the table, for they depend upon 
the vegetable world to make them palatable, while 
the vegetable world is in no way dependent upon the 
carnal world for either its savor or its existence. 
Where do the herbivorous man and animal obtain 
their strength and fine physical endurance? Why, 
from the vegetable salts. Then is it not more 
reasonable to eat for ourselves than to leave it to 
some animal to chew and appropriate for us and give 
us the salts second-handed? — that is, we mostly ob- 
tain our vegetable salts after they have passed through 
a course of animal assimilation. It is not in accord 
with the ethics of our times that one should be a slave 
to any person or thing, yet the meat eater is a slave 
to the animal kingdom for his very existence. Meat 

eating makes slaves ; slaves in bondage to sin, sickness 
and death. 

A good appetite is the finest condiment; not the 

unnatural, forced appetite resulting from an inflamed 

stomach, but the normal appetite that comes of good 
health and moderation. 



14 THERAPEUTIC DIETETICS 

Over-eating and over-drinking is self-abuse, produc- 
ing an irritated condition of the stomach, bowels and 
kidneys; so that instead of feeding ourselves under 
such conditions, we should withhold all foods until 
the irritation has subsided. Water, fresh and soft, 
will be found the best stimulant for the kidneys. Rice 
water and barley water will be found an efficacious 
remedy in most cases of stomach and intestinal dis- 
orders. Stomjach troubles will not often arise where 
one eats but two meals a day; and after one has eaten 
for a month or two according to this system of die- 
tetics (the whole system having appropriated unto 
itself its natural requirements), one will notice that 
the appetite falls off, and that two meals a day are 
more than ample, one meal often proving to be suf- 
ficient. As there may arise some criticism of the rich- 
ness of our food preparations, it must be borne in 
mind that this work is written for a therapeutic pur- 
pose, viz., to help those who are under the bondage 
of meat eating and sickness. These receipts are pre- 
sented to meet their requirements. The ultimate goal 
for us all is simplicity of diet, which we will deal 
with in a future edition. This little work is called 
by the faithful, the First Step in the Path of Right 
Eating. Man was given dominion over the birds of 
the air, the fish of the sea, and the beasts of the field. 
The animal was not given dominion over man. Since 
Bible days, conditions have somewhat changed; the 
pig has obtained dominion over many. 

Condiments are one of the great bugaboos of the 
American people. Why should condiments be health- 
ful to over 400,000,000 of the world's inhabitants, and 
injurious to a possible 72,000,000? The best teacher 



THERAPEUTIC DIETETICS 15 

is experience; let each one experience for himself the 
difference between food stimulants, which are the only- 
natural stimulants, and alcohol, strychnine, nitro- 
glycerine, atrophine and other so-called neurotic stim- 
ulants too numerous to mention, all of which are 
chemical monstrosities and dangerous poisons. 

Many will say that it is impossible for them to 
eat the savory herbs, as they cannot digest them. In 
answer to this we will say, that it is not the herbs that 
they cannot digest, but the goose or turkey fat, which 
has absorbed their odors. Animal fats are made into 
pomades; these pomades are used in the manufactur- 
ing and extracting of floral perfumes; they are right 
in the laboratory, but they are very bad things in the 
stomach. Quit eating the goose and turkey and you 
will soon find that you can eat every kind of savory 
herb. 

The Scientific Horticulturist will find much food 
for thought when he directs his energies to fertiliz- 
ing vegetables with minerals instead of decaying ani- 
mal and vegetable matter. All vegetation has evolved 
from the minerals, therefore,. the minerals are the nat- 
ural foods of all plant life. If the vegetables lack in 
mineral salts all the eating of them will not supply 
our organisms with what they don't possess ; we must 
feed foods with what we expect them to feed us. 

The idea of obtaining something from nothing is 

not good reasoning; we must learn to cultivate our 

foods so that they will contain the highest chemical 
values. 

In conclusion, let me say to those who are sufferers 
from stomach trouble and to those who are not, give 
this system of Therapeutic Dietetics a fair and reas- 
onable trial, remembering that reason should measure 



16 THKRAPKUTIC DIETETICS 

all and wisdom guide ; do not, because the food is pal- 
atable, indulge in over-eating. Sufferers from stomach 
troubles should not eat, at first, much pepper, but 
gradually increase the am'ount until the system has 
temporarily lost the desire for it; then stop eating it 
till nature demands it again. Those who will give 
this system of Dietetics a trial will find it entirely sat- 
isfactory. The system is not an experiment, but is 
the result of years of personal experience and practice. 

UTENSILS 

"One should not place new wine in old bottles," 
neither should one furnish a Dietetical Laboratory 
with old, greasy culinary utensils. 

2 Agate Spiders. 

2 Agate Sauce Pans (small). 

2 Agate Sauce Pans (large). 

6 Agate Baking Pans (assorted). 
6 Agate Bowls (assorted). 

1 Agate Kettle (large). 

3 Agate Pitchers (assorted). 
12 Agate Dishes (assorted). 

3 Agate Cooking Spoons (assorted). 

2 Spatulas. 

1 Agate Bean Pot. 

1 Meat Grinder (medium size). 

SUPPLIES. 

A few suggestions for the stocking of the Labora- 
tory : 

1 Bottle of Cross & Blackwell's Mint. 
1 Bottle of Cross & Blackwell's Savory. 
1 Bottle of Cross & Blackwell's Sage. 



THERAPEUTIC DIETETICS 17 

1 Bottle of Cross & Blackwell's Thyme. 

1 Bottle of Cross & Blackwell's Marjoram. 

1 Bottle of Cross & Blackwell's Parsley. 

Use fresh herbs where it is possible, and should your 
grocer not carry the above brand of goods, use the 
compressed herbs, but not the ground. 

5 lbs. of Onions. 

yit lb. of Garlic. 

1 Bottle of Cross & Blackwell's Curry Powder. 

1 Package Bermuda Arrow Root. 

1 Package Corn Starch (Kingsford). 

1 lb. Dried Mushrooms (Japanese). 

y 2 lb. W. Black Pepper. 

y 2 lb. Paprika (Maluwitz). 

5 lbs. Mexican Chili. 

1 lb. Italian Pepperoni. 

y 2 { lb. Stilton Cheese. 

y 2 lb. Roman Cheese. 

1 lb. New York Cheese. 

2 lbs. Unsalted Butter. 

1 Quart Blue Label Tomato Catsup. 

1 Gallon Olive Oil. (California oils are superior to 

all imported). 
1 Bottle of Cross & Blackwell's Chow Chow. 
1 Bottle French Capers. 
5 lbs. Macaroni. 

3 lbs. Spaghetti. 
3 lbs. Vermicelli. 

1 Box Guava Jelly (Wilson). 

1 Bottle Major Gray's Chutney. 

2 Quarts California Green Olives. 
2 Quarts California Black Olives. 

1 Quart Dried Olives (Italian or Chinese). 
1 Box Osborn Biscuits (Huntley and Palmer). 



18 THERAPEUTIC DIETETICS 

1 Box Oaten Biscuits (Huntley and Palmer). 

1 Sack Unsifted Whole Wheat Flour. 
5 lbs. Chinese Rice. 

5 lbs. California Prunes. 
5 lbs. Arizonian Apricots. 

2 lbs. California Figs. 

1 Keg Japanese Sauce. 

2 lbs. of Walnuts, Almonds, Brazil and Pecan Nuts. 

RELISHES. 

No. 1. 

Take and chop fine, afterwards mix well together 3 
pickled walnuts, 6 black olives, 1 heart of celery, 1 
tablespoon of French capers, % of a pound of New 
York cream cheese and 3 sprigs of fresh parsley; then 
dress with 1 tablespoonful of olive oil, juice of 1 lemon, 
salt and paprika. Serve on cold buttered toast. 

No. 2. 

Take and mix well together 2 tablespoons of chopped 
chow chow, 1 tablespoon of chopped French capers, 
1 finely chopped hard-boiled egg, 6 black olives (green 
will do), 1 green pepper; dress with 1 tablespoon of 
tomato ketchup, 1 tablespoonful olive oil, juice of half 
a lemon, salt and paprika. Serve on buttered toast. 

No. 3. 

Chop together the following : Two tomatoes, 2 green 
peppers, 2 onions, 1 tablespoon French capers, 3 sprigs 
of fresh parsley and 3 sprigs of mint; dress with salt, 
lemon juice, paprika, olive oil and freshly grated horse- 
radish. Serve on lettuce leaves between fresh bread 
and butter. 



THERAPEUTIC DIETETICS 19 

No. 4. 

Take and chop fine the following: 12 black olives, 1 
green pepper, 1 cucumber, 1 medium onion, y 2 cup of 
freshly fried almonds and one hard-boiled egg. Dress 
this with three dessertspoons of olive oil, juice of 1 
lemon, 10 drops of Tobasco sauce, 1 dessertspoon of 
Japanese sauce and one tablespoon Taragon vinegar. 
Serve on fresh lettuce leaves between cold buttered 
toast. 

No. 5. 

Take ]/ 2 pint of freshly grated horseradish, place in 
;i basin and then add 4 teaspoons of olive oil, 10 drops 
of Tobasco sauce, 1 tablespoon of dry mustard, 2 
tablespoons oi Taragon vinegar, 1 teaspoon of celery 
salt, 2 finely chopped hard-boiled eggs, %. pint of good 
cream ; mix and beat thoroughly together and serve on 
sliced tomatoes upon bread and butter. 

No. 6. 

Take 4 hard-boiled eggs, 1 bunch of picked water- 
cress, 1 bouquet each of mint and parsley, 1 medium 
onion, 2 oz. of finely chopped cheese; mince all to- 
gether, and dress with 3 tablespoons of olive oil, 6 
drops of Tobasco sauce, 1 teaspoon of celery salt, 1 
tablespoon of Taragon vinegar. Serve on baked but- 
tered crackers. 

SOUP. 

No. 1. 

Chop coarse and place in 3 quarts of water the fol- 
lowing vegetables : 4 tomatoes, 6 carrots, 1 small head 
of cabbage, 4 green peppers, 2 heads of celery, 1 small 



20 THERAPEUTIC DIETETICS 

bunch of parsley, 4 medium onions, ^ CU P of rice and 
a pinch of thyme, marjoram, sage, 1 teaspoon of salt; 
let cook slowly for two hours, then add 4 tablespoons 
of Japanese sauce, 1 heaping tablespoon of butter and 
y 2 pint of cream. 

No. 2, OR ST. JULIEN. 

To make a St. Julien soup, take the above recipe 
and compound it the same way, leaving out the rice 
and cream. After the soup has cooked for two hours 
strain off the liquid and add 2 tablespoons of Japanese 
sauce, 1 tablespoon of butter, and sprinkle liberally 
with Parmesan cheese. Serve with salted crackers. 

No. 3, BOUILLON. 

To make a Bouillon soup, take and strain off the 
liquid the same as for St. Julien, then compound the 
following : To y>: pint of cream add and stir till smooth, 
1 dessertspoon of corn starch and 4 tablespoons of 
Japanese sauce. Mix all together and bring to a boil, 
then add 1 tablespoon of butter. Serve with dry toast. 

No. 4, PUREE. 

To make a Puree of green peas, take 1 quart of 
shelled peas and place in 2^4 quarts of water with a 
little salt and 4 large sprigs of fresh mint ; let cook for 
45 minutes, then drain off the liquid into another sauce 
pan ; then pass the peas through a wire sieve, taking 
care not to let the skins into the soup ; then add y 2 
pint of cream in which has been well stirred 1 level 
teaspoon of arrow root ; bring to a boil and add 1 table- 
spoon of butter. Serve with chopped dried toast. 



THERAPEUTIC DIETETICS 21 

No. 5, CONSOMME. 

To make a Consomme, leave the rice out of the soup 
and cook down the stock from two quarts to one quart, 
strain out the stock and add 1 tablespoon of butter and 
3 of Japanese sauce, with a liberal sprinkling of Cassa- 
cobalo cheese. Serve with chopped pieces of dried 
toast. 

No. 6, WHITE CONSOMME. 

Chop rather fine and place in 3 quarts of water 1 
egg plant, 6 oyster plants, 2 onions, 2 medium-sized 
cucumbers and 2 green peppers; cook this for two 
hours, strain off, then add y 2 pint of cream into which 
has been rubbed smooth 1 dessertspoon of corn starch ; 
add this to the liquid, bring it to a boil, then add 1 
tablespoon of butter and 1 tablespoon of fine-chopped 
parsley. Serve with crackers. 

No. 7, CHILI. 

Cut the stalk end off of y 2 lb. of Mexican chilis, 
cook the pods in salt and water for 45 minutes, keep- 
ing them well covered with water while cooking, then 
pour off the liquid and throw the chilis into cold water 
for ten minutes, then take a knife and cut them length- 
wise, washing out the seeds which may be attached, 
scrape out the pulp from the skins with a blunt knife, 
put the pulp into a sauce pan containing 2 quarts of 
water, then take 2 heads of celery, 1 bunch of parsley 
and chop fine, 2 cloves of minced garlic, 2 medium- 
sized onions, 4 oyster plants, and 4 carrots ; cook alto- 
gether for \]/ 2 hours slowly, then add y 2 pint of cream, 
a little salt, 4 tablespoons of Japanese sauce ; sprinkle 



22 THERAPEUTIC DIETETICS 

liberally with Parmesan cheese. Serve with small 
slices of dried toast. 

No. 8, MUSHROOM. 

Take 2 cloves of garlic, mince fine, 1 lb. of fresh 
mushrooms (or y^ lb. of dried), 1 head of celery, 4 car- 
rots, 2 green peppers and a pinch each of thyme and 
marjoram, 1 teaspoon of salt, 2 tablespoons of tomato 
ketchup, boil in 2 quarts of water for 2 hours, then add 
1 tablespoon of butter. Serve with dry toast. (}i pint 
of cream may be added if desired.) 

No. 9, BARLEY. 

Put \y 2 cups of pearl barley into 3 quarts of water, 
cut fine 3 large onions, 4 carrots, 4 oyster plants, 3 
turnips, 2 green peppers and 1 cucumber ; cook slowly 
for two hours, then add y 2 pint of cream, 1 tablespoon 
of butter, 1 tablespoon of grated cheese, 1 tablespoon 
of finely minced parsley and a little black pepper, and 
salt, bring to a boil. Serve with toast. 

No. 10, CHESTNUT. 

Boil 1 lb. of Italian chestnuts and then rub the meat 
through a wire sieve. Then take 1 level tablespoon oi 
cornstarch, 1 tablespoon of butter, mix smooth before 
placing in the saucepan, then stir in slowly \y 2 quarts 
of milk or cream, 1 tablespoon of finely minced parsley, 
and a pinch each of thyme and marjoram, 3 table- 
spoons of Japanese sauce ; stir well together and bring 
to a boil; then let stand and simmer for 45 minutes. 
Serve with crackers. Pepper and salt to taste. 



THERAPEUTIC DIETETICS 23 

ROASTS. 

No. 1. 

Take a large loaf of bread and cut it lengthwise, 
butter it well, and sprinkle liberally with a finely 
minced onion and parsley, then slice fine V 2 lb. of New 
York cream cheese and sprinkle this on the tops, add 
pepper and salt to taste, and place in a medium' hot 
oven to bake for twenty minutes. Serve and eat 
through the meal. 

No. 2. 

Take a large loaf of bread and cut the top off length- 
wise, remove the inside and fill with the following: 
Chop fine 1 medium sized onion, 1 medium sized egg 
plant, 3 tomatoes, 3 green peppers, 2 heads of celery, 
2 cloves of minced garlic and y 2 lb. of New York 
cream cheese; mix with 1 pint of cracker dust (or 
bread crumbs), salt and pepper to taste; moisten with 
2 pints of milk, mix well together, then fill the loaf; 
place 2 tablespoons of butter on the top and replace ihe 
top of the loaf, put the loaf in a baking pan and place 
the residue of the stuffing around the loaf, with a little 
water, and butter ; place in a rather hot oven and bake 
for 1 hour. 

No. 3. 

Take a medium sized hard-shell squash, remove the 
pips and the lining and fill in with the following : 

Take \y 2 pints of bread crumbs and beat into them 
4 eggs and y 2 pint of cream and y$ lb. of butter; chop 
fine 2 heads of celery, 2 onions, 2 green peppers, 2 car- 
rots, 2 turnips, y 2 lb. of mushrooms, and 1 cup of 
water; mix these well together and fill both halves of 



THERAPEUTIC DIETETICS 



the squash, place in a large baking pan in which has 
been placed a little water and a tablespoon of butter, 
to baste the squash while cooking. 

No. 4. 

Take and peel 1 lb. of mushrooms, slice 2 large 
onions, 3 large green peppers, 2 heads of celery and 4 
large tomatoes; place these layer upon layer in an 
agate baking pan, adding a little chopped parsley, pap- 
rika and salt, place a little cream and butter between 
the layers ; fill the pan nearly full and then cover with 
1 cup of grated cheese and 1 cup of water ; place in the 
oven and bake for \y 2 hours. 

No. 5, BAKED BEANS. 

Soak for 12 hours 1 lb. of red beans, chop y 2 lb. of 
mushrooms, 2 onions, 2 heads of celery, 1 very small 
head of cabbage, 1 bunch of parsley, 6 seeded dried 
prunes and a pinch each of thyme and marjoram, 1 
teaspoon of paprika, 3 tablespoons of Japanese sauce, 
Y\ lb. of butter, % pint tomato ketchup, 1-3 of a pint 
of cream and 1 tablespoon of molasses ; mix well to- 
gether and place in the bean pot, pouring in sufficient 
water to cover the beans, and let bake for 6 hours. 

No. 6. 

Soak over night 1 lb. of white navy beans. Take 
and chop fine y 2 lb. of California black olives, 2 heads 
of celery, 2 onions, 4 tomatoes, 3 green peppers, 1 oz. 
of seeded raisins, 1 bunch of parsley and 4 carrots; 
mix well together and place in the bean pot, with J4 
lb. of butter, y 2 pint of cream, and 3 tablespoons of 
Japanese sauce; fill the pot with sufficient water to 
cover the beans, and bake slowly for six hours. 



THERAPEUTIC DIETETICS 25 

No. 7. 

Soak over night 1 lb. of red beans, chop 1 lb. of 
mushrooms, 1 lb. tomatoes, 1 lb. onions, y 2 lb. of cel- 
ery, 1 bunch of parsley, mix well together with 34 lb. 
of butter, then place in a bean pot in the following man- 
ner: Place a layer of beans and then a thin layer of 
freshly grated cocoanut, then another layer of the 
beans, etc., until the pot is nearly full, then pour over 
it sufficient to cover, water, in which has been mixed 
3 tablespoons of Japanese sauce, and place in the oven 
and bake for 6 hours. 

No. 8. 

Take y 2 lb. of mushrooms and place in the skillet 
with 2 tablespoons of butter; chop in medium sized 
pieces, 3 tomatoes, 3 green peppers, a bunch of finely 
minced parsley and 3 onions; fry till well done, then 
empty the contents of a can of Fenton's kidney beans 
and mix well together; add 1 teaspoon of salt, y 2 tea- 
spoon of paprika, y 2 pint of cream and a pinch of mar- 
joram and thyme; let them stew for fifteen minutes, 
and serve. 

Note. — This makes an excellent luncheon dish, and 
goes well with baked tomato salad, new potatoes and 
green peas. 

No. 9, SEPTEMBER BEANS. 

Shell 1 quart of ripe beans, slice 3 tomatoes, 2 cu- 
cumbers, 3 onions, 2 fine-minced cloves of garlic, 3 
green peppers and a pinch each of black pepper and 
salt, 1 tablespoon of butter, 1 small bunch of parsley ; 
to this add 2 quarts of water and y 2 pint of cream ; 
bring to a boil; then let stand and simmer for two 
hours. Serve. 



26 THERAPEUTIC DIETETICS 

No. 10, MUSHROOMS (My Favorite). 

Take and peel y 2 lb. of fresh mushrooms, place these 
in a skillet in which has been put 2 tablespoons of but- 
ter, add to this 3 sliced tomatoes, 3 onions, 2 fine- 
minced cloves of garlic, 1 medium bunch of minced 
parsley, a pinch of black pepper, salt, thyme, marjoram, 
y 2 pint of cream and 1 pint of water; let stew for \ l / 2 
hours and serve with rice. 

REMARKS ON ROASTS. 

The roasts should always be served with a menu 
consisting of something after the following: Soup, 
potatoes or rice, fresh beans, baked tomatoes, green 
peas or corn, artichokes, sekale or asparagus, a good 
salad, fried nuts, fruit, jelly and olives. 

SAVORY OMELETS. 

No. 1, JAPANESE OMELET. 

Chop fine 1 medium sized cucumber, 2 green pep- 
pers, 1 head of celery, 2 tomatoes, 2 onions, 1 bunch 
of parsley, 1 pinch each of thyme and marjoram ; place 
this in a spider with 1 tablespoon of butter, 2 cups of 
water, and cook for twenty minutes. Then break into 
a bowl 6 eggs, add to them y 2 pint of cream and 3 
tablespoons of Japanese sauce; stir well together and 
cook for twenty minutes longer. Serve with rice. 

This makes an excellent breakfast dish. 

OMELET No. 2. 

Slice and fry well 2 tomatoes, 2 onions, 3 green pep- 
pers in 2 tablespoons of butter. Break and beat in y 2 



therapeutic dietetics 27 

pint of creami 6 eggs with y 2 teaspoon of paprika, y 2 
teaspoon of salt, and a pinch each of thyme and mar- 
joram ; mix well together and cook for fifteen minutes. 
Serve with rice or baked potatoes. 

No. 3. 

Take and mince fine 2 onions, 1 bunch of parsley and 
2 tomatoes ; fry these in butter till well browned, then 
add 1 cup of chili pulp, y 2 teaspoon of salt, 2 table- 
spoons of Japanese sauce, y pint of cream ; scramble 
into this 6 eggs ; cook for a further ten minutes. Serve 
with rice or pearl barley. 

No. 4. 

Crack and mince fine 1 clove of garlic, 1 bunch of 
parsley, 2 sliced tomatoes, 2 green peppers or y 2 cup 
of red chili pulp, and fry in butter for fifteen minutes ; 
then drop into the skillet 6 eggs, taking care not to 
break the yolks; cook this for two minutes; then add 
1 pinch each of salt, thyme, marjoram, and then cover 
the contents with thin layers of New York cheese ; 
place the lid on the skillet and further cook till the 
cheese has melted. Serve on dry toast or with rice. 

No. 5, SCRAMBLED EGGS. 

Take 1 tablespoon of Japanese sauce, and 1 pinch 
each of thyme and marjoram, mint and cayenne pep- 
per; place in a skillet with 1 tablespoon of butter, 1 
fine-minced clove of garlic and y pint of cream; mix 
well together, then break in and scramble 4 eggs ; cook 
for 10 minutes. Serve with rice or baked potatoes. 

No. 6. 

Take and mince 3 onions, 1 small bunch of parsley, 



28 THERAPEUTIC DIETETICS 



2 sweet apples and a pinch each of thyme, marjoram, 
sage and cayenne ; to this add 2 tablespoons of Japa- 
nese sauce, Y\ pint of cream, 1 pint of bouillon stock, 
34 pint of red chili pulp; mix this well together and 
bring to a boil, then break into it 6 eggs and stir well ; 
cook for a further 15 minutes. Serve with rice or pearl 
barley. 

No. 7, CHESTNUT OMELET. 

Take and boil 1 lb. of chestnuts, then remove their 
skins; press the meats through a potato masher, place 
this in the center of an entree dish, then around it 
place mashed potato in which has been rubbed the 
following: 2 tablespoons of minced parsley, 1 level tea- 
spoon each of salt, paprika, 1 tablespoon of butter, 2 
tablespoons of Mango chutney, and 6 finely minced, 
hard-boiled eggs. Serve with black olives and rice. 

CHEESE DISHES. 

No. 1. 

Take 1 cup of chili pulp and place in a skillet with 
1 tablespoon of butter, y 2 teaspoon of celery seeds, 3 
tablespoons of tomato ketchup, 1 tablespoon of Japa- 
nese sauce, and a pinch each of thyme, marjoram, 1 
finely minced clove of garlic and a bunch of parsley 
chopped fine; fry all together for 15 minutes, then melt 
into the skillet y 2 lb. of New York cream cheese, stir 
well and cook for a further 5 minutes. Serve on toast. 
Salt to taste. 

No. 2. 

Take 2 onions, 2 tomatoes, 2 green peppers, 1 finely 
minced clove of garlic, a pinch each of thyme, mar- 



THERAPEUTIC DIETETICS 29 

joram and mint, with a bunch of finely chopped par- 
sley; fry till brown, then add J4 pi nt of cream, y 2 lb. 
of sliced New York cream cheese, 1 tablespoon of 
Bengal chutney; salt to taste; mix well and cook for 
a further 5 minutes. Serve on salted crackers. 

No. 3. 

Take 1 cup of chili pulp and a cup each of chopped 
onion, green peppers and cucumbers ; place in a skillet 
with 1 tablespoon of butter and fry till brown; then 
add J4 pi n t of cream and 4 eggs; beat all together, 
then add y 2 lb. of finely sliced New York cream cheese 
and 1 teaspoon of salt; cook for a further 10 minutes, 
then spread on dry toast and sprinkle with tomato 
ketchup and a squeeze of lemon juice. Serve with 
black olives. 

No. 4. 

Crack and mince fine 1 clove of garlic, 1 tablespoon 
of French capers, y 2 dozen of stoned black olives, 1 
small onion; add to this a pinch each of marjoram, 
sage, thyme and mint, 1 tablespoon of Japanese sauce, 
1 dessertspoon of celery salt, 1 cup of chili pulp, 1 des- 
sertspoon of salt, 1 lb. of unsalted butter and 1 lb. of 
New York cream cheese ; place the mixture in a mor- 
tar and thoroughly pound together until it is smooth 
and has the consistency of soft butter; let it stand for 
two hours in a cool place, then spread it on thin bread 
and butter. By placing it in air-tight jars it will keep 
for a long time. 

No. 5. 

Chop fine 1 onion, 1 green pepper, 1 head of celery, 
1 small cucumber, 1 tablespoon of French capers, 2 



30 THERAPEUTIC DIETETICS 

tablespoons of English pickled walnuts, 2 tomatoes, 1 
clove of minced garlic, 1 apple, 1 tablespoon of Bengal 
chutney; rub this until smooth, then add to the mix- 
ture y 2 lb. of coarse-grated cheese and dress with salt, 
paprika, olive oil, Taragon vinegar and lemon juice. 
Serve on lettuce leaves or crackers. 

No. 6. 

Chop rather fine 2 cold boiled potatoes, 2 hard-boiled 
eggs, 1 onion, 2 tomatoes, 1 tablespoon of French ca- 
pers, 1 pint of stringed beans, 1 lb. of cold asparagus, 
]/ 2 lb. of grated New York cream cheese, 2 green pep- 
pers, 2 heads of celery, 2 heads of lettuce, 2 heads of 
endive; place this in a bowl and dress with 1 table- 
spoon of Taragon vinegar, juice of 1 lemon, salt, pap- 
rika and olive oil. 

No. 7, CHILI CHEESE. 

Take 1 pint of chili pulp, 1 tablespoon of Japanese 
sauce, 2 finely minced cloves of garlic, 1 tablespoon of 
minced parsley and a pinch each of thyme, marjoram 
and sage and y 2 teaspoon of celery seeds ; fry this in 2 
tablespoons of butter for 10 m'inutes, then add y 2 lb. 
of New York cream cheese ; stir well till the cheese is 
melted. Serve on hot dry toast. 

EGG-PLANT. 

STEWED EGG-PLANT. 

No. 1. 

Take a medium sized egg-plant, pare off the skin 
and cut in slices about ^4 oi an inch in thickness, then 
place a skillet on a hot fire with 2 tablespoons of but- 



THERAPEUTIC DIETETICS 31 

ter ; into this drop 2 finely minced cloves of garlic, and 
fry until brown ; then put in the egg-plant and fry on 
both sides till it is brown and tender, and place this 
in a dish on one side. Take a stew-pan, put in the 
same 2 tablespoons of butter, y 2 teaspoon of paprika, 
y 2 teaspoon of thyme ancl marjoram, 1 bunch of finely 
minced parsley, y± teaspoon of black pepper, 2 table- 
spoons of Japanese sauce, \y 2 pints of soup stock and 
% pint of cream ; mix well together, and boil for 5 min- 
utes; then place in the dressing the fried sliced egg- 
plant, and cook for a further 15 minutes; then drop 
carefully into the skillet, so as not to break the yolks, 
6 eggs, and cook for a further 5 minutes. The dish is 
then ready, and should be served with rice, baked 
tomatoes, green peas, new potatoes, and salad. 

CURRIED EGG-PLANT. 

No. 2. 

Crack and mince fine 2 cloves of garlic and fry in 3 

tablespoons of butter until quite brown, then add 2 des- 
sertspoons of curry powder, a pinch each of marjoram,, 
thyme and celery seeds, 1 finely chopped bunch of par- 
sley; mix well together and fry for 10 minutes; pour 
into this \y 2 pints of soup stock, *4 pint of cream, 2 
tablespoons of Japanese sauce, and bring it all to a 
boil ; then put in the slices of egg-plant that have been 
fried in butter until brown, in another skillet, and cook 
slowly for 40 minutes. Serve with rice, olives, fried 
almonds, salad, baked squash, green beans and Major 
Grey's chutney. 

Fry the egg-plant in the same way as in recipe 
No. 1. 



32 THERAPEUTIC DIETETICS 

ANOTHER WAY OF CURRYING EGG-PLANT. 

No. 3. 

Take a nice large egg-plant, pare and slice in slices 
24 of an inch thick. Fry brown in butter in a large 
spider (it takes considerable butter; keep adding as 
you need it), and put on a plate and set to one side. 
Place another lump of butter in the spider, and fry a 
clove of garlic which has been minced very fine; fry 
brown, then into the same spider put 1 tablespoon full 
of curry powder and slightly scorch ; let the spider cool 
off, then put in a pinch of salt, thyme, marjoram, 1 
small bunch of minced parsley, 2 tablespoons of Japa- 
nese sauce, and y 2 pint of cream and y 2 cup of water ; 
mix all together and bring to a boil. Then lay your 
egg-plant in gently, being careful not to break the 
slices, cover the spider over and cook y 2 hour Serve 
with rice, Stilton cheese, red-currant jelly and black 
olives. 

BAKED EGG-PLANT. 

No. 4. 

Place in a baking pan 2 cups of water, y lb. of but- 
ter, 1 finely minced clove of garlic (or two medium 
onions), 1 bunch of parsley, 2 heads of celery, 2 green 
peppers, 1 sliced apple, 4 sliced tomatoes, and y 2 lb. 
of mushrooms; chop rather fine, then slice a large 
egg-plant in ^4 °f an i ncn slices, and lay in the bot- 
tom of the pan ; cover with the dressing, pour over 
this y 2 pint of cream in which has been mixed 2 table- 
spoons of Japanese sauce and y 2 teaspoon of paprika; 
place in the oven and bake for 1 hour. Serve with a 



THERAPEUTIC DIETETICS 33 

bouillon soup, plain salad, asparagus, green peas and 
potatoes. 

KUSH-KUSH. 

No. 1. 

Take and wash well 1 lb. of pearl barley and place it 
with 3 quarts of water in a stew-pan ; then chop rather 
fine 1 head of cabbage, 2 heads of celery, 3 onions, 2 
green peppers, 3 tomatoes, 3 turnips, 4 carrots, 1 bunch 
of parsley, 2 cucumbers, 1 cup of ground English wal- 
nuts, Y\ lb. of butter, 1 teaspoon of paprika and 1 of 
salt; mix well together, cover the vessel, place in the 
oven and bake for 5 hours. Serve with grated cheese, 
black olives and salad, with mint tea. 

No. 2. 

Take and wash well 1 lb. of pearl barley and place 
in a stew-pan with 2 quarts of water; add 2 lbs. of 
peeled Jerusalem artichokes, 1 cup of chili pulp, 1 
medium sized cabbage chopped fine, 1 small egg-plant 
cut up into 1-inch cubes, 2 heads of celery minced, and 
a pinch each of marjoram and thyme, 3 minced onions, 
3 ounces of stoned dates, 2 ounces dried figs, 1 cup of 
freshly grated cocoanut, 1 dessertspoon of Bengal 
chutney; mix well and place in a bean pot, cook in 
oven for 5 hours. 

MACARONI. 

No. 1. 

Place in three quarts of water the following ingredi- 
ents: 1 pinch of Spanish saffron, 1 level teaspoon of 
mint, thyme, marjoram, paprika, 1 finely minced clove 



34 THERAPEUTIC DIETETICS 

of garlic, 1 bunch of minced parsley, J4 lb. of dried 
mushrooms, 1 tablespoon of butter and 1 dessertspoon 
of salt. Bring all to a rapid boil, and add y 2 lb. of 
Italian macaroni or spaghetti; cook for 1 hour, then 
drain off, and dress with the following dressing: J4 
pint of cream, 1 tablespoon of butter, y> pint of grated 
Casacaballa cheese, 4 tablespoons of tomato ketchup; 
mix well and bring to a boil and serve. This may 
also be placed, after dressing, in the oven for twenty 
minutes. It is excellent either way. 

Another way to serve this recipe is to prepare the 
macaroni as per recipe, then place it in the oven for 
thirty minutes ; take it out and dress as follows : Take 
1 dessertspoon of corn starch and dissolve it in 1 cup 
of water and 1 cup of cream, rub smooth and bring to 
a boil, then add 2 finely minced, hard-boiled eggs, 1 
cup of chili pulp and 1 tablespoon of minced French 
capers and parsley; mix all together, bring to a boil, 
and pour over the macaroni. 

No. 2. 

Break y 2 lb. of macaroni or spaghetti into three-inch 
pieces; put into a stew-pan of boiling water (about 3 
quarts of water), in which has been placed 2 cloves of 
finely minced garlic and a J4 teaspoon each of thyme, 
marjoram, paprika and 2 tablespoons of Japanese 
sauce ; boil all together for 30 minutes, then drain, and 
place in a well-buttered dish layers of grated cheese 
and fried almonds (or freshly grated cocoanut) ; sprin- 
kle over each layer of macaroni with a teaspoon of 
butter and 1 dessertspoon of tomato ketchup to each 
layer. When the dish is nearly full, pour over it y 2 
pint of cream, and bake for 30 minutes. Serve with 
baked tomatoes, squash, salad and olives. 



THERAPEUTIC DIETETICS 35 

, No. 3. 

Put 3 quarts of cold water into a sauce-pan with 1 
dessertspoon of salt, 1 pinch of Spanish saffron and 1 
finely minced clove of garlic and bring to a boil ; then 
put into it j/2 lb. of macaroni or spaghetti, and let it 
cook for 30 minutes ; drain off, then add y 2 lb. of grated 
cheese, 3 tablespoons of butter, y 2 teaspoon of pap- 
rika, ]/ 2 pint of ground walnuts, y 2 pint of chili pulp, 1 
tablespoon of minced parsley, and a pinch each of 
thyme and marjoram; smother over a slow fire for IS 
minutes. 

Note. — A pinch of Spanish saffron should always be 
cooked with macaroni. Get the imported saffron; the 
domestic is useless for cooking purposes. 

THERAPEUTIC BREADS. 

The grain breads form one of the most valuable 
forces in the science of therapeutic foods ; in fact, they 
are the great nutritives of nearly all stomach and intes- 
tinal complaints. 

The author does not hold with the popular theory 
that starches are injurious and responsible for a great 
many diseases, only where the grains have been treat- 
ed so that it is pure starch when it should be flour. 
This means that nature has been robbed of all the 
digestive measures and safeguards that she, in her 
wisdom, has provided to meet the requirements of 
functional demands. 

Again, it is the author's belief that all grains which 
are milled for bread purposes should be milled by the 
slow milling process, for when the grains are being 
converted into flour by the rapid milling process, the 



36 THERAPEUTIC DIETETICS 

heat generated in the process causes a chemical change 
to take place in the flour, through the escaping of the 
natural volatile oils and vital principles which pass off 
in a gaseous form, and thus greatly depreciates the 
chemical values of the flour. Nature has provided every- 
thing sufficient unto our needs, therefore it is not wise 
to cast aside that which she has abundantly supplied. 
Without starch to neutralize the acids and alcoloids, 
and to help combine the fecal waste matter for peris- 
taltic action, the bowels would collapse for want of 
bulk or waste material, hence the impossibility of con- 
centrated foods ever becoming a valuable staple in diet- 
etic economics. 

So long as we have the physiological organs that we 
have in our present state of physiological evolution, 
bulk is a necessity. A small quantity of oats is a good 
thing for a horse, but all oats and no hay would soon 
kill the horse. 

The same would prove true if we eradicated starch 
entirely from our foods. We would all soon be suf- 
fering from acute saline poisoning. Nature has sup- 
plied variety, because in variety we find the antidote 
to all restrictions. Variety is necessary to maintain 
development. If it were not so, it would not be here. 

Again, in regard to salt : Many hold that salt is very 
injurious and has no dietetic value ; yet salt is the 
great galvanic principle, and without galvanism there 
could be no such thing as electricity, or inter-electrics, 
and without this trinity of subtle elements there could 
be no such thing as life. Salts, acids and alcoloids are 
called the vital trinity, and to dismiss them from our 
diet would mean that digestion and assimilation would 
be impossible ; for by their action upon the foods, dur- 



THERAPEUTIC DIETETICS 37 

ing the process of digestion, the separating of the dif- 
ferent elements is accomplished, which' allows of their 
neutralization, organic secretion and bodily recupera- 
tion. 

Again, some question the merits of baking powders, 
declaring they are unwholesome, yet if they stop to 
think one apple, an orange, or, in fact, any acid 
iruit eaten during the meal in which is used bread pre- 
pared from baking powder, would be ample to neutral- 
ize the effect of the baking powder. Remember, all 
things are poisons if used to excess, or continuously. 
We can make a change in bread raising by substitut- 
ing yeast for baking powder, and by this, you prevent 
any ill consequences that could possibly arise from 
bread eating. 

The object of these therapeutic bread recipes is to 
meet certain stomach and intestinal conditions, and 
are so combined that the baking powder therein used 
can have no injurious effects whatever. 

Every house should be provided with an F. No. 4 
Quaker City Health Food Mill, which can be obtained 
from 1023 Foulkrod street, Frankfort, Phil. These 
mills are the best yet devised, being able to grind, or, 
more properly speaking, crush and roll, all kinds of 
fruits, grains and other products, perfectly. 

No. 1. 

Grind in a Quaker Mill sufficient whole wheat to 
make 1 quart of whole wheat flour; grind medium 
coarse ; to this add y 2 pint of a good white flour, mix 
together, and then add a teaspoon of salt, a dessert- 
spoon of baking powder and a dessertspoon of granu- 
lated sugar ; stir these well together, then add 4 table- 



38 THERAPEUTIC DIETETICS 

spoons of olive oil and 1 quart of milk; knead thor- 
oughly, place on a board or table and roll out until it 
is 24 °f an i ncn thick, cut in strips or biscuits, and 
bake in a medium hot oven from 20 to 25 minutes. Eat 
for breakfast or dinner. 

Mint tea, as per recipe No. 1, should be drank during 
the meal. This bread will be of great value where 
there is a disposition towards sluggish digestion. 

No. 2. 

Grind in a Quaker Mill sufficient wheat to make 1 
quart of flour, sufficient white oats to make 1 pint of 
oat flour, and y 2 pint of good white flour; grind the 
oats and wheat medium coarse, mix these together, 
and then add a teaspoon of salt, a dessertspoon of 
baking powder and a tablespoon of sugar ; mix all these 
together and then add 4 tablespoons of olive oil and 1 
quart of milk; mix and roll according to recipe No. 1, 
and bake for 25 minutes. This bread should be eaten 
at lunch and will be found of great value in mild cases 
of constipation. A good cup of Ceylon tea or hot 
water during the meal in which it is eaten will prove 
beneficial. 

No. 3. 

Place in a Quaker Mill sufficient wheat to make 1 
quart of flour, oats sufficient to make 1 pint of oat 
flour, and barley sufficient to make the same quantity ; 
mix these three together, then add a teaspoon of salt, 
\ l / 2 dessertspoons of baking powder; stir well to- 
gether, and then add 5 tablespoons of olive oil and \y 2 
quarts of milk or water. Roll into biscuit form and 
bake slowly in a medium hot oven for 30 minutes. 

Note. — This bread will be found of great merit in all 
cases of sluggish liver and chronic constipation. 



THERAPEUTIC DIETETICS 39 

No. 4. 

Place in a Quaker Mill sufficient wheat to make 1 
quart of white flour, oats to make 1 pint of oat flour, 
barley to make 1 pint of barley flour, and rye to make 
the same amount. Grind these coarse, mix well, and 
then add a teaspoon of salt, \y 2 dessertspoons of bak- 
ing powder and a tablespoon of sugar; mix these well 
together, then add 5 tablespoons of olive oil and \y 2 
quarts of milk or water. Roll about 1 inch thick and 
bake in a medium oven for 35 minutes. 

To obtain the best results from these breads the 
meal should consist largely of vegetable soups, raw 
salads, vegetables and raw and stewed fruits, with hot 
tea or hot water, and never more than two meals per 
day. 

MILK SUBSTITUTES. 

In therapeutic dietetics a substitute for milk be- 
comes an urgent necessity in a great many cases. A 
milk diet is often not only injurious, but positively 
harmful, and actually feeds the disease from which 
the patient is a sufferer. Milk, where the digestion is 
weak, cannot be digested; it simply passes into the 
consistency of cheese, which packs the intestinal track 
and thus corrodes the entire system instead of nour- 
ishing the body. 

In tuberculous cases, where the popular milk diet 
treatment is so generally prescribed, the patient 
reaches a state where milk becomes nauseating. To 
force a person to partake of nourishment under such 
mental repulsion is nothing short of criminal, for the 
food partakes of the character of our thoughts, and 
hence adds insult to injury when the patients are 
forced to eat what is an actual abhorrence to them. 



40 THERAPEUTIC DIETETICS 

In milk substitutes, not only is this entirely removed, 
but we are able to give unlimited variety to substitu- 
tions that are the most highly nutritious, varied in 
taste and easy of preparation, besides all being hy- 
gienic and nonfermentable. 

From a dietetic standpoint, these facts must be ap- 
preciated, as in sickness the sameness of taste in the 
foods becomes a burden to the patient. 

No. 1. 

Take 3 tablespoons of Chinese rice and place in 2 
quarts of water ; to this add 2 ounces of finely ground 
walnuts. Allow this to boil slowly for 3 hours ; strain 
out, then add 1 tablespoonful of honey and the juice of 
y 2 a lemon. Mix these well and serve, either hot or 
cold, half an hour before any meal, or one wineglass 
every hour, if necessary, where no other meals are 
taken. 

No. 2. 

Take 3 tablespoons of pearl barley and add to this 
2 ounces of ground pecans. Place these in 2 quarts of 
water and boil slowly for 3 hours ; strain out and add 
2 tablespoons of honey and 2 ounces of pineapple juice. 
This can be used in the same quantity as No. 1. 

No. 3. 

Take 4 tablespoons of crushed oats and 2 ounces of 
freshly ground almonds; place these in 2 quarts of 
water and boil slowly for 3 hours ; strain out, then add 
1 tablespoon of honey and the juice of 1 apple. This 
will be found very refreshing and sustaining after any 
period of excessive heat or exertion. 



therapeutic dietetics 41 

No. 4. 

Take 4 tablespoons of whole wheat and 2 ounces of 
ground chestnuts, place in 2 quarts of water and cook 
very slowly for 2y 2 hours ; strain out, then add 2 table- 
spoons of honey and 4 ounces of fig juice. 

Fig juice is obtained in the following way: Take 1 
pound of dried figs, chop fine, place in 1 quart of water, 
cook very slowly for 1 hour, then strain through a 
cloth and use according to the above directions. 

No. 5. 

Take 4 tablespoons of rye, 1 ounce of ground wal- 
nuts, 1 ounce of ground pecans and 1 ounce of ground 
almonds; place these in 2y 2 quarts of water and let 
cook very slowly for 2 hours, then strain out and add 
y 2 pint of prune juice, the latter being prepared the 
same as the figs in formula No. 4. 

No. 6. 

Take 3 tablespoons of rice, 2 of barley, 2 of oats, 2 
of wheat, and 1 of rye; to this add 1 ounce each of 
ground walnuts, pecans, almonds and chestnuts. Place 
in 3 quarts of water and cook slowly for \y 2 hours; 
strain out and then add the juice of y 2 a lemon and 3 
tablespoons of honey. 

Should these quantities be more than necessary, it 
is a simple matter to divide them by half, or even less 
if desirable. The object of this is to insure freshness 
of the preparation, which preparation will keep in a 
cool room! for at least 48 hours, without change, though 
the author advises that where these food products are 
for invalids they should have them prepared every 
day, so as to obtain the greatest amount of vital nutri- 
tion possible. 



42 THERAPEUTIC DIETETICS 

The author, in presenting these formula to the pub- 
lic, wishes to say that he has given them wide prac- 
tice for many years, and has found that they never 
produce distress in any cases when taken by them- 
selves, and it is his advice that where people are 
in such weakened condition that they can only eat such 
kind of foods, it would be wise for them to forego all 
others, living entirely upon these substitutes until suf- 
ficient strength has returned to demand a further in- 
crease of diet. 

The food products here set forth, with their several 
combinations, in these recipes, give the highest pos- 
sible amount of nutrition, and yet call for the least 
possible effort in digestion. They are tasty, clean, 
wholesome, and easy of preparation, and their dietetic 
values beyond estimate. 

After children have been weaned, a wineglass of any 
of these substitutes will be found most beneficial two 
or three times a day, with a little fruit juice and salad 
between times. 

During the heat of summer these preparations are 
most beneficial, being cooling, nourishing and very 
refreshing. A wineglass taken y 2 hour before meals 
will remove the sense of collapsible fatigue which is 
so often experienced during the heat of summer, and 
in this way they greatly help digestion. 

In all cases of sickness, convalescence, and for 
nursing mothers, they will be found invaluable. 

CURRY. 

CURRIED EGGS No. 1. 

Put 1 tablespoon of butter into a spider. Crack 



THERAPEUTIC DIETETICS 43 

and mince fine 1 clove of garlic and fry until brown. 
Chop 4 green peppers, 1 bunch of parsley and 1 cu- 
cumber ; mix all together and fry for 20 minutes. Then 
take another spider, place in it 1 tablespoon of butter, 
and, when melted, rub into it 1 tablespoon of curry 
powder, and scorch slightly. (This is one of the 
secrets of making curry; scorch the powder, but do 
not burn it.) Add to this ]/ 2 pint of cream, y 2 cup of 
water and y 2 teaspoon of salt, then empty the con- 
tents of spider No. 1 into spider No. 2. Bring this to 
a boil and drop into it 6 eggs, being careful not to 
break the yolks. Place lid upon the spider and cook 
for y 2 hour. Serve with rice, olives, guava jelly and 
Major Grey's chutney. 

CURRIED EGGS No. 2. 

Crack and mince fine 2 cloves of garlic, and fry in 2 
tablespoons of butter till brown, then add 1 tablespoon 
of curry powder, a pinch each of marjoram and thyme, 
1 bunch of finely minced parsley ; mix and fry well for 
3 minutes. Add 1 pint of clear soup stock, 2 table- 
spoons of Japanese sauce, y 2 pint of cream, y 2 of a 
freshly grated cocoanut, and let simmer for 1 hour, 
then drop in six or eight eggs, taking care not to 
break the yolks ; cook this slowly for 20 minutes, and 
serve with rice, Major Grey's chutney, guava jelly, 
baked tomatoes, string beans, salad and fried almonds. 

CURRIED MUSHROOMS No. 3. 

Peel and fry 1 lb. of mushrooms in 3 tablespoons of 
butter in which has been placed 2 finely minced cloves 
of garlic and a pinch each of mint, sage, thyme, mar- 



44 THERAPEUTIC DIETETICS 

joram and 1 tablespoon of curry powder; fry all to- 
gether until the mushrooms are done, then mix 1 table- 
spoon of corn starch in y 2 pint of cream and pour 
this over the mushrooms; then drop in 6 eggs, taking 
care not to break the yolks; cook together for 15 min- 
utes slowly, and serve with rice, salad, squash, beans 
and artichokes. 

SALADS. 
No. 1. 

Take a Canton-ware salad bowl and crack and mince 
very fine 1 clove of Italian garlic, then take a wooden 
potato masher and rub well the bowl with the minced 
garlic; then add the leaves of 2 lettuces that have 
been well washed and drained in the following man- 
ner: Make a large bag out of cheesecloth and place 
the lettuce leaves in it. After they have been washed, 
then take them out of doors and shake the water from 
the same by circling the bag over and over. This 
process removes the water; at the same time it adds 
to the crispness of the lettuce. Then dress with salt, 
paprika, olive oil and lemon juice, and rub the salad 
around the bowl a few times with a salad spoon and 
fork. 

Lemon or lime juice should always be used in the 
place of vinegar. Canton-ware is preferable for salad 
bowls, on account of its rough or raised surface, so the 
garlic can be well ground to its sides. 

No. 2. 

Take and separate the leaves of 1 lettuce and 1 
endive, wash well and drain through a cheesecloth 
bag, place in a Canton-ware salad bowl in which has 



THERAPEUTIC DIETETICS 45 

been rubbed 1 clove of finely minced garlic; then put 
the following into the bowl : 1 cup of cold boiled string 
beans, 3 sliced tomatoes, 2 minced green peppers and 1 
cucumber, with 3 medium sliced potaotes and y 2 cup 
of chili pulp; stir well together and dress with salt, 
paprika, olive oil and lemon juice, and garnish with 3 
sliced hard-boiled eggs. 

Note. — Serve your salads through the meal ; never 
make a separate course of them. 

No. 3, SLAW. 

Take and slice very fine 1 small head of summer 
cabbage and the leaves of 1 good sized lettuce, 3 toma-^ 
toes, 2 green peppers, 2 cups of cold boiled navy beans, 
1 tablespoon of minced parsley, 1 tablespoon of dried 
mustard, 4 tablespoons of minced black olives and 1 
tablespoon of French capers; mix well together and 
dress with salt, cayenne pepper, olive oil, lemon juice 
and a few drops of Taragon vinegar. 

No. 4. 

Take and wash well 2 heads of lettuce and drain 
through a cheesecloth bag; then take and mince fine 1 
clove of garlic, and rub well' the salad bowl with the 
same ; then take and slice 3 tomatoes, 4 cold boiled 
potatoes, 1 head of celery, 1 good sized apple and a 
very small head of finely cut cabbage; mix well to- 
gether and dress with salt, cayenne pepper, olive oil 
and lemon juice; add to this a few drops of Taragon 
vinegar. 

No. 5. 

Take and slice 4 tomatoes, 4 cold boiled potatoes, 1 
small onion, 1 small cucumber, 2 hard-boiled eggs and 



46 THERAPEUTIC DIETETICS 

1 green pepper; place in a bowl that has been well 
rubbed with garlic, and dress with cayenne, salt and 
mayonnaise dressing. 

No. 6. 

Take and wash 2 heads of lettuce, drain through the 
cheesecloth bag, place in a bowl which has been well 
rubbed with garlic, then cut into slices 12 cold boiled 
artichokes; sprinkle this over with freshly grated 
horseradish, 1 tablespoon of minced parsley, 1 of 
French capers, 1 of Bengal chutney, and dress this 
with salt, paprika, olive oil and lemon juice. 

No. 7. 

Take and rub well a salad bowl with garlic ; into this 
place 1 quart of plain boiled red beans ; mix with them 

2 tablespoons of minced parsley, 2 tablespoons of 
minced capers, 2 tablespoons of fresh-made mustard, 
2 tablespoons of horseradish, 1 dessertspoon of salt, 
1 teaspoon of paprika; mix well together, then add 4 
sliced tomatoes, 1 pint of finely sliced slaw (or the 
leaves of 1 large lettuce) ; mix well and dress with 
olive oil, lemon juice and a few drops of Taragon vin- 
egar. 

No. 8. 

Take and rub well a salad bowl with garlic, and put 
in it the leaves of 1 large lettuce; slice carefully 4 
large tomatoes and place on the lettuce leaves; then 
take and mince fine 1 tablespoon of capers, 2 table- 
spoons of Major Grey's chutney, 1 bouquet of parsley, 
4 hard-boiled eggs, 12 stoned black olives, and mix 
with this 1 tablespoon of Japanese sauce, the juice of 
1 lemon, J4 teaspoon of salt, y 2 teaspoon of cayenne, 4 



THERAPEUTIC DIETETICS 47 

tablespoons of olive oil; place this dressing with a 
spoon upon the tomatoes, garnish your dish with 
cold hard-boiled eggs, and point the dish with mayon- 
naise dressing. 

No. 9. 

Take and rub well the salad bowl with garlic ; put 
in the leaves of 1 lettuce, 1 sliced apple, 1 minced green 
pepper, 1 tablespoon of capers, ]/ 2 pint of cracked Eng- 
lish walnuts, 2 sliced bananas, 1 large sliced peach and 
2 large sliced tomatoes; dress with salt, paprika, olive 
oil, lemon juice, and give a liberal sprinkling of Bengal 
chutney. 

VEGETABLES. 

Vegetables alone supply the vital force of man. It 
is the vegetable salts, not the animal salts, that he re- 
quires ; and all vegetables that grow above the ground 
form man's natural diet and supply his natural needs. 
The tuber family should never become a staple article 
of food. There is no harm in the occasional eating of 
a potato, but do not make the potato the chief veg- 
etable of the meal. Use rice sixteen times to potatoes 
once. The greatest antiseptics known to our modern 
world of drugs are those derived from the herbs; 
therefore, when herbs are liberally used in the prep- 
aration of foods, they form a natural antiseptic for the 
physiological system, and also the very food of the 
psychologic being. Color, odor and varieties are the 
food principles for the nervous system. The solids go 
to supply the waste of the body, and the liquids the 
waste of the mind. 



48 THERAPEUTIC DIETETICS 

"Bread is for the body, but colors, odors and per- 
fumes are the food of the soul." 

The secret in cooking vegetables properly is to cook 
quickly and with only sufficient water to cover them, 
so that when they are cooked there remains no water 
in the vessel. This prevents the waste of the veg- 
etable salts, and saves the flavor of the vegetables. 
Where there is much water used, the virtues of the 
vegetables are thrown away in the water. One does 
not draw the tea, cast away the liquid, and eat the 
leaves; neither should one throw away the virtues of 
other foods derived from infusion or cooking. 

Such vegetables as spinach, beet tops, etc., should 
never be cooked in water, for they contain sufficient 
moisture to cook themselves. 

Some of the most therapeutic of vegetables are 
asparagus, artichokes, cekale, cabbage, Brussels 
sprouts, savory cabbage, Scotch kale, summer squash, 
onions and sweet corn; in salads, tomatoes, Barde-de- 
Cabbashon, endive and lettuce. The sweet herbs, such 
as thyme, marjoram, mint, parsley, savory and celery 
— all of which hold a natural affinity with the other 
members of the vegetable family — are also therapeutic. 

There is a popular tendency to over-cook vegetables. 
There is no excuse for the practice. A simple rule for 
the testing of the cooking of vegetables is this : When, 
on inserting a steel fork, it leaves the vegetables freely, 
they are cooked and ready for eating. 

Beauty is the food for the eye, taste for the tongue, 
firmness for the body, and perfume for the soul. 

Make your dishes beautiful with various garnishings. 
Use freely minced parsley, paprika, a liberal use of 



THERAPEUTIC DIETETICS 49 

butter, a little black pepper, capers, and, where pos- 
sible, olive oil and lemon juice. 

White dressings are fine when made with a little 
tomato chutney, chili pulp or Tobasco ground pepper; 
this, with a little pinch of finely minced parsley, adds 
character to the dressing and beauty to the dish. 

NUTS. 

FRIED ALMONDS. 

Place in a skillet 4 tablespoons of olive oil and bring 
it to a smoking heat; then pour in ^ of a lb. of paper- 
shelled almonds, that have had their shells removed, 
but not blanched ; stir well while cooking, to keep from 
burning. When the nuts turn to a deep brown color, 
pour off the oil and sprinkle with salt. No meal is 
complete without fried almonds; and they should be 
eaten through it, and not as a course. 

No. 2. 

Cocoanut can be prepared in the same way as the 
almonds. Another excellent way to cook cocoanut is 
to cut in sices and place these slices in the oven till it 
is brown, then sprinkle with salt, and eat through the 
meal. Brazil nuts are excellent prepared in the same 
manner. 

The oil in which nuts have been cooked should never 
be thrown away. It has no equal for frying purposes, 
and gives everything which is recooked in it a great 
flavor. 

Never blanch your nuts; it destroys their digestive 
quality. Chestnuts can be boiled and roasted and used 
with any roasts, stews or salads. 



50 THERAPEUTIC DIETETICS 

Always eat your nuts through your meal. Nature 
has so ordained that they should be eaten thus. 

Walnuts should be eaten with raisins. They have 
a taste affinity for each other, and are thus naturally 
adapted for dessert purposes. * 

Filberts, pecans, black walnuts and hickory nuts, 
when ground into pastes, are splendid for flavoring 
purposes. A tablespoon of any of them can be used 
with great advantage in anything from soups to salads. 

CRYSTALLIZED NUTS. 

Take and m&ke a syrup of 1 lb. of cane sugar to 1J4 
pints of water; bring to a boil and then drop in the 
nuts. Remove them, so that they can dry, then repeat 
the process until they are heavily covered with the 
sugar. Cocoanut should be sliced and boiled in the 
syrup for y 2 hour before being removed from the 
syrup. The same rule holds good with Brazil nuts. 

DRIED FRUITS. 

Prunes, peaches, sultanas, raisins, currants, pears, 
apples, apricots, cherries, figs and citrons. Our Cali- 
fornia and Arizona products are now superior to any 
importations, and, as they are fresh and more carefully 
prepared, preference should be given them when pos- 
sible. 

CRYSTALLIZED FRUIT AND NUTS. 

Strawberries, pineapples, cherries, pears, figs, apri- 
cots, green gages, cocoanuts, Brazil nuts, pecans, fil- 
berts and almonds. Make a syrup from 8 lbs. of cane 



THERAPEUTIC DIETETICS 51 

sugar (beet sugar is useless for preserving or crys- 
tallizing) to 1 gallon of soft water and 1 dessertspoon 
of corn starch; bring to a boil (stirring all the time, so 
that the syrup is smooth), then drop in the fruit, tak- 
ing care that it is dry; let it remain a short time, re- 
move and dry; repeat the process till it is heavily 
coated, then place in a dry, cool place. Nuts are treat- 
ed in the same manner, only they should be boiled for 
ten minutes in the syrup, taken out, dried, and then 
redipped until they are coated sufficiently. 

SYRUP. 

Simple syrup is made after the following manner: 
Take 8 lbs. of cane cube sugar and dissolve this in 1 
gallon of distilled water; bring this to a boil, let it 
stand and cool. It is then ready for use. Where one 
prefers to use syrups instead of extracts, the simple 
rule is a gallon of syrup to y 2 gallon of extract. 

NUTS. 

Cocoanuts, Brazil nuts, walnuts, filberts, chestnuts, 
pecans, hickory, almonds and peanuts. It is better to 
buy your nuts in large quantities in the middle of 
November and place them in a cool, dark and dry cel- 
lar. A reliable commission man is the best person to 
go to for your supply of nuts. 

JAPANESE BEAN FLOUR. 

It is one of the best ingredients for a rapid meal, be- 
sides being tasty and nutritious. 

Take J4 pi nt oi cream and mix it with 2 tablespoons 



52 THERAPEUTIC DIETETICS 

of the bean flour, 2 tablespoons of Japanese sauce, and 
when well mixed add 2 quarts of boiling water, 1 table- 
spoon of butter; bring this to a boil and let it cook 
for ten minutes. It is then ready to serve with black 
olives and toast. 

It can also be used as a thickening in most anything 
with good results. 

CANE VS. BEET SUGAR. 

In spite of all that is said to the contrary by those 
who are interested in the cultivation of the beet root, 
beet sugar is not as good, and never can be as good as 
cane sugar. In the first place, beet sugar is useless 
for preserving or for the making of syrups. Where 
it is used for such purposes, preservatives must be 
used ; and no preservatives are wholesome. The human 
stomach is not a laboratory for experimental purposes. 

A simple way to detect beet sugar from! cane is to 
squeeze a lemon on the sugar. If it is beet sugar it will 
turn peacock blue ; if cane, its color will not be af- 
fected. 

Cane sugar has a pronounced crystal, while beet 
sugar looks like smooth white sand; a cube of cane 
sugar is rough and irregular, while beet sugar is 
smooth and even. These points will lead to the detec- 
tion of beet sugar when sold for cane. 

UNSALTED BUTTER. 

The old saying, "a little is good, but more is better," 
expresses the way in which butter is robbed of its 
tissue-building quality and its flavor by the excessive 
use of salt. 



THERAPEUTIC DIETETICS 53 

Salt does not make tissue, but butter and cheese 
are great tissue producers. Therefore do not destroy 
their virtue by over-salting. 

Unsalted butter will keep from 14 to 21 days easily 
in the ice box; and why it should be expected to keep 
longer and be sold as fresh butter, I, for one, do not 
understand. Butter should have just one level tea- 
spoon of salt to the pound, and a small one at that. 
This helps bring out the sweetness of the butter, with- 
out changing the character of the butter fats, 

There is nothing more detrimental to health and in- 
ducive to catarrhal conditions than salt, especially 
when taken into the system in butter, lard, dripping 
or white meat fat. Salt thus eaten is condensed into 
a watery consistency which readily becomes absorbed 
in the fatted molecules, which molecules when acted 
upon by the process of digestion and assimilation re- 
vert back to the crystalized formation. These crystals 
often times are deposited upon a mucus surface, which 
sets, up an irritation, such irritation produces inflam- 
mation of the tissue, and inflammation is but another 
word for catarrh. 

PEPPER. 

Pepper is the only natural stimulant, and from its 
use no bad effects occur. Compare this with alcohol 
and other stimulants. Reason measures all, and wis- 
dom guides ; we do not rub a raw surface with pepper, 
any more than we would rub pepper in our eyes. 

First heal the raw places with food antiseptics, then 
use pepper to quicken circulation ; you will then be 
well, strong and active, with a mind that is clear, firm 
and self-reliant. 



54 THERAPEUTIC DIETETICS 



DESSERTS. 

It will be found that desserts are unnecessary in 
this system of cooking; but where there is a desire for 
a little sweet or pie or pudding, have them at the light- 
est meal. 

A good fruit pie can hurt no one ; but to live on pie, 
as the principal article of diet, will kill the hardiest. 

RED CHILI. 

The red chili pulp is prepared after the following 
manner: Take y 2 lb. of Mexican chili or Italian pep- 
peroni; cut the wrong end off and place the pod in a 
large vessel of cold salt and water; cook for 40 min- 
utes over a quick fire, then strain off the water and 
throw the pods into a cold water bath for 10 minutes. 
Cut them open lengthwise, wash out the seeds, then 
remove the pulp from the skin with a blunt knife. 
Place the pulp in a stone or glass jar, and keep in a 
cool place. It is then ready for use, and will keep fresh 
for some time. 

This pulp is invaluable to this method of cooking, 
and should be used according to the recipes given 
here, when it will always be found appetizing and sus- 
taining. 

GREEN CHILI. 

The skins from green peppers can be removed after 
the following manner: Place the peppers in a baking 
pan and put this in a hot oven for a few minutes or 
till the peppers are blistered ; throw them into cold 
water and the skins will readily separate. The pepper 



THERAPEUTIC DIETETICS 55 

should then be opened with a sharp knife, and the 
seeds washed out; place pulp in Mason jars with a 
little salt; bring to boiling point and seal. This will 
keep all Winter, and it is a most delicious article. 

FRIED GREEN PEPPERS. 

Remove the skins of 6 large peppers, egg and bread 
crumb them, and fry in ghee or butter, with 3 sliced 

tomatoes till browned ; then place 6 eggs in the skillet, 

taking care not to break the yolks; add salt to taste, 

y 2 teaspoon of paprika and 1 tablespoon of minced 

parsley. Serve with rice and black olives. 

GREEN CHILI WITH CHEESE. 

Remove the skins of 6 large peppers, egg and bread 
crumb them and fry in ghee or butter till brown with 
1 finely minced clove of garlic; take a pinch each of 
thyme, marjoram and mint, and 1 pint of gcpod soup 
stock, 1 tablespoon of Japanese sauce, mix together and 
cook for a further 3 minutes, then cover this with y 2 lb. 
finely sliced New York cream cheese, cover the skillet 
and let it cook till the cheese is thoroughly melted 
Serve with rice, olives and another side dish. 

GREEN CHILI OMELET. 

Take y 2 pint of the green chili pulp and fry in 4 
tablespoons of ghee or butter with 3 tomatoes, 3 sliced 
onions, 1 clove of minced garlic till thoroughly 
browned; pour over this 1 pint of soup stock, |4 pint 
of cream and a pinch each of thyme, marjoram, mint 
and black pepper, 2 tablespoons of Japanese sauce and 
y 2 pint of crushed nuts; let cook for twenty minutes, 



56 THERAPEUTIC DIETETICS 

then break into this 4 eggs and stir well together ; cook 
for a further ten minutes. Serve with rice. 

Take and slice 4 large peppers, 4 tomatoes, 4 onions, 
2 cucumbers, 2 small Summer squashes, 1 pint of green 
peas, ]/ 2 pint of dried mushrooms, teaspoon of salt, ]/ 2 
teaspoon of paprika ; place all in a deep baking-pan and 
pour over it 1 pint of good soup stock, 2 tablespoons 
of butter, y 2 pint of cream and 1 pint of water ; sprinkle 
this with a pinch of thyme, marjoram, sage, black pep- 
per and 2 tablespoons of minced parsley, and let bake 
in a moderately hot oven for 1 hour. 

Serve with boiled potatoes, salad and olives. 

CURRY POWDER. 

Probably the best procurable in this country are 
Cross & Blackwell's and Davis & Co.'s; the former to 
be had of all grocers and the latter at Hamilton Place, 
Boston, Mass. 

GARLIC. 

The uses, and not the abuses, are what concerns this 
system of cooking. The proper way to prepare garlic 
is first to crack the clove by placing it under a heavy 
knife-blade and hitting the same with the hand upon 
the chopping-board. This reduces it to a fiber, which 
can be minced fine with a sharp knife. Then place it 
in the salad bowl and rub it around with a wooden 
potato masher, which ensures perfect distribution. For 
cooking, pursue the same method of preparation ; then, 
when minced, place in the vessel with butter, and fry 
till it is a light brown. 



THERAPEUTIC DIETETICS 57 

MAYONNAISE DRESSING. 

For a pint of mayonnaise dressing take the yolks 
of 2 eggs, 1 saltspoon of salt, y 2 teaspoon of black 
pepper and paprika, 1 teaspoon of dry mustard, 1 des- 
sertspoon of Taragon vinegar, 1 dessertspoon of lemon 
juice, mix into a smooth paste in a bowl that has been 
well rubbed with garlic, then add % pint of best olive 
oil, 2 ozs. of lemon juice, stir in a few drops at a time 
till the mixture is of a creamy consistency, place on 
the ice for a few hours before bottling or serving. 

JAPANESE SAUCE.— CHOU-YOU. 

It is the monarch of all sauces. It is prepared from 
bean and rice flour, and arrives at the age of perfec- 
tion when it is four to five years old. It can be used to 
advantage in all systems of cooking, and when once 
it has been used no meal will prove complete without 
it. 

Harvey's sauce, Worcestershire sauce, East Indian 
sauce and the Old Sauce are all imported sauces, and 
can be had of only first-class houses. They are all of 
the first quality, and the names of the firms who pre- 
pare them are a sufficient guaranty of their purity. 

KETCHUPS. 

Walnut and mushroom ketchup are imported by 
Cross & Blackwell, and are both excellent for flavoring 
soups, etc. Indian Soy is also imported by the same 
house, and to those who love a sweet sauce this is 
without a peer. 



58 THERAPEUTIC DIETETICS 

DOMESTIC. 

Tomato, mustard, horseradish, Tabasco and chili 
are fine in flavor and supply a number of wants on the 
lunch and supper table. 

GHEE OR CLARIFIED BUTTER. 

Take and finely grate one large cocoanut, place this 
in a kettle with 1 pound of unsalted butter, bring this 
to a boil, and let it simmer for 2 hours, then add 3 lbs. 
more of the unsalted butter ; bring to a boil once more 
and let it stand and settle; strain off; place in bottles, 
cork well and seal and use in cooking instead of butter. 

When ghee has been prepared after this method it 
has no equal for cooking, as it gives a beautiful nutty 
flavor and is withal most economical. 

CHUTNEYS. 

The most popular of the imported Chutneys are: 
Bengal sweet mango Chutney, Colonel Skinner's and 
Major Grey's. These are bottled and imported by 
Messrs. Cross & Blackwell, and can be obtained from 
all first-class grocers. 

TOMATO CHUTNEY. 

Take 10 lbs. of ripe tomatoes, 3 lbs. of apples, 1 lb. 
of seeded raisins, 1 lb. of dried figs, 1 lb. of dried 
prunes, 4 lbs. of sliced onions, 6 cloves of minced 
garlic, 3 lbs. of honey, 3 lbs. of tamarinds, ]/* lb. of 
mixed spice, juice of 12 lemons and 3 lbs. of black 
grapes; boil all together for four hours, then pass 
through a coarse jelly bag, bring again to a boil and 
place in Mason jars. This will keep for years. 



THERAPEUTIC DIETETICS 59 

CHILI CHUTNEY. 

Take and pulp 5 lbs. of Mexican chili, add to this 2 
lbs. of apples, 4 lbs. of skinned tomatoes, 2 lbs. of dried 
apricots, 3 lbs. of finely chopped onions, 2 lbs. of tama- 
rinds, 1 lb. of black molasses, 1 lb. of dried prunes, 1 
lb. of dried figs, y 2 lb. of mixed spices, the juice of 12 
lemons, 6 minced cloves of garlic, 2 lbs. of honey; 
cook together for four hours, and place in Mason jars. 

GRAPE CHUTNEY. 

Take 1 gallon of black grape juice, and add to this 
4 lbs. of skinned tortiatoes, y 2 lb. of mixed spices, 2 lbs. 
of dried apricots, 2 lbs. of figs, 1 lb. of prunes, 1 lb. of 
tamarinds, 3 lbs. of finely minced onions, 6 cloves of 
minced garlic, 12 minced apples, 1 teaspoon each of 
thyme, marjoram, mint, parsley, 1 oz. of ground gin- 
ger, 2 lbs. of honey, 1 lb. of black molasses, 2 lbs. of 
Sultanas, the juice of 18 lemons and 2 finely grated, 
large, fresh cocoanuts ; cook slowly for five hours, then 
place in Mason jars. 

These Chutneys are to be used as relishes and for 
flavoring purposes. No laboratory is complete with- 
out a great variety of Chutneys, as they are the found- 
ation of many tasty dishes. 

FLAVORINGS. 

The most popular flavoring extracts are: Vanilla, 
strawberry, lemon, grape, chartreuse, maraschino, ben- 
edictine, curacao, vermouth, cherry, brandy, rum, 
peach, banana and rose. 

As we have before stated in this little work, we deal 



60 THERAPEUTIC DIETETICS 

with the uses, and not with the abuses, of things. 
Correct your diet, and you will have corrected your 
habits. Drunkards and narcotic fiends are the prod- 
ucts of wrong diet. There is no fear that you will be- 
come the victim of alcoholic stimulants when you live 
upon a vegetarian diet. Nearly all flavors now offered 
on the market are synthetic, and therefore are, by their 
very nature, injurious to the human being. 

Is it not better to prepare one's own extracts than 
to buy the poisonous substitutes that are offered for 
fruit extracts? 

It may cost a little more time and money to prepare 
your own extracts, but you have the great advantage 
of knowing that they are pure. 

To make Vanilla Extract, take ^2 gallon of Cologne 
spirits and place in a 1-gallon glass-stoppered tincture 
bottle ; add to this 4 ozs. of glycerine, y 2 pint of maras- 
chino and *4 P^t of curacao ; shake well together, then 
take a meat grinder, clean it thoroughly and pass 
through it ^4 lb. of Mexican 12-inch vanilla beans ; set 
the knives to cut as fine as possible, wash your grinder 
in a little of the Cologne spirit, then place the crushed 
beans and the washings into the gallon bottle, shake 
this every day thoroughly for three weeks, then draw 
off and pass through a filter. The object of adding 
the glycerine, maraschino and curacao is to hold the 
flavor of the vanilla, which otherwise will escape in 
the process of cooking. 

STRAWBERRY EXTRACT. 

Take 10 lbs. of small ripe red strawberries and 8 
lbs. of cane sugar, boil them together for 1 hour, pass 



THERAPEUTIC DIETETICS 61 

this through a j^lly bag, and while the liquid is still 
hot, add 4 ozs. of glycerine, ]/} pint of benedictine, 1 
quart of Cologne spirit; shake well and keep in well- 
corked bottle. 

LEMON EXTRACT. 

Take a gallon glass-stoppered salt jar and fill with 
sliced lemons; add as you fill the jar, 1 lb. of cane 
sugar, 3 ozs. of glycerine and 34 pint °f yellow chart- 
reuse, and fill up the jar with Cologne spirit; let it 
stand from ten to fourteen days; filter off and cork 
well. 

GRAPE EXTRACT. 

Take 10 lbs. of Tokay grapes when they are thor- 
oughly ripe, and boil with 5 lbs. of cane sugar and 1 
quart of water for an hour; pass this through a jelly 
bag, and, while the liquid is hot, add 2 ozs. of glycer- 
ine, 1 quart of Cologne spirit and 34 P m ^ of curacao; 
bottle and seal. 

Cherries and peaches can be prepared the same way 
as the grape, except the cherries should receive y 2 pint 
of Old Brown brandy, and the peaches J4 pint of Ver- 
mouth. 

These extracts are very strong, and great care must 
be taken not to use too much of them. One dessert- 
spoon to the pint will make a pronounced flavor. And 
to my temperance critics I will say that Butyric ether, 
chloroform, ether, coal tar compounds and essential 
oils are far more injurious to the consumer than the 
small amount of Cologne spirits that these formulas 



62 THERAPEUTIC DIETETICS 

call for, and we should not strain at a gnat while we 
are swallowing a camel. 

FRUIT DRINKS. 

Take the juice of 6 lemons and place it in an agate 
pan with 2 lbs. of grapes, 1 lb. of peaches, 1 lb. of ripe 
greengages or plums, and one grated pineapple ; add to 
this 2 quarts of water, 1 lb. of cane sugar; let it cook 
for 1 hour, strain through a bag, let cool, then add 1 
tablespoon of grape extract and 1 quart of aerated 
water. Serve in wine glasses with a little cracked ice. 

CHERRY. 

Take the juice of 4 lemons and place it in an agate 
pan with 2 lbs. of Morella cherries, 1 lb. of raspberries, 
1 grated pineapple, and 1 lb. of ripe apricots; add to 
this 2 quarts of water, y 2 lb. of cane sugar, and let it 
boil for forty minutes. Strain and let cool, then add 1 
tablespoon of cherry extract (or vanilla extract), stir 
in well and add 1 quart more of water. Serve in wine 
glasses with a little cracked ice. 

CLARET CUP. 
No. 1. 

Take the juice of 6 lemons, 6 oranges, 2 lbs. of white 
grapes, 1 lb. of peaches, break all together and let stand 
for 1 hour; strain through a bag without squeezing, 
then add 2 tablespoons of grape extract, 1 tablespoon 
of cherry extract, 2 quarts of aerated water. Serve 
in tumblers. 

No. 2. 

Take 1 tablespoonful of vanilla extract, 1 of cherry, 



THERAPEUTIC DIETETICS 63 

1 of peach, 3 of curacao, juice of 2 lbs. of white grapes, 
the juice of 6 lemons, and 1 grated pineapple. Mix 
together, then add 2 quarts of Manitou water. Serve 
in tumblers with a little cracked ice. 

In making fruit drinks, preserved jellies dissolved in 
water will answer the purpose of fruit ; and by keeping 
up your stock of flavoring extracts you can make innu- 
merable drinks, all the year round, in a very few min- 
utes. These drinks will be found very refreshing and 
wholesome and at the same time delicious in flavor. 

COFFEE. 

Coffee, the same as tea, is a natural stimulant, and, 
when taken in moderation and properly prepared, sup- 
plies a great want to some systems. Coffee is rank 
poison to some, and tea is to others ; where this is so, 
it is self-abuse to drink either of them. Drink the one 
suitable for your wants, but be careful that your wants 
are not your masters. The same rules apply in the 
preparation of coffee and tea, namely: Do not stew 
them, and be sure that they are fresh. 

Make your coffee by infusion, clarify it with the 
white of an egg, drink it without milk or cream and 
never with oatmeal or breakfast foods; and it will 
generally be found more wholesome than most of the 
coffee substitutes. 

In this system of diet the wants of the body are so 
perfectly supplied that to form a habit for any one 
thing is impossible. 

Be sure that tea or coffee agree with you before you 
make a practice of drinking either of them. 



64 THERAPEUTIC DIETETICS 

TEA AND TEAS. 

It is from the general prejudice in some cases, and 
from ignorance in others, that this natural stimulant 
is so much abused. 

The improper way of preparing and the continued 
drinking of the same kind of tea, without change of 
character or any neutralizing quality, makes tea in- 
jurious. 

The golden rule to follow in making tea, is, first, a 
china tea-pot; secondly, fresh boiling water; thirdly, 
never allow the tea to draw for longer than four min- 
utes, and never on a hot stove, so that the tea boils; 
and, fourthly, never use a metal teapot or a metal 
spoon. Should the first brew prove insufficient, al- 
ways make a fresh pot; never re-water the leaves or 
squeeze the pot to make the extra cup. 

Tea is a great blender with other herbs, as the fol- 
lowing recipes will prove: 

MINT TEA. 

Take and place in a china tea pot 1 teaspoon of Cey- 
lon tea, 2 slices of lemon and 3 sprigs of mint; pour 
over this \y 2 pints of fresh boiling water; let it stand 
4 minutes, then pour out. This is a delightful bever- 
age, either hot or cold. 

GINGER TEA. 

Place 1 teaspoon of Ceylon tea in a china tea pot ; 
to this add 1 teaspoon of freshly ground Jamaica gin- 
ger, 3 sprigs of mint, 2 slices of lemon and \y 2 pints of 
fresh boiling water; let it stand for four minutes and 
pour out. 

This is a great stimulant and leaves no bad effects. 



THERAPEUTIC DIETETICS 65 

SPICED TEA. 

Place 1 teaspoon of Ceylon tea in a china tea pot; 
to this add y 2 teaspoon each of freshly ground ginger, 
nutmeg, calamus, 6 drops of tincture of vanilla and 3 
sprigs of mint, and 4 thin slices of lemon; pour over 
this \y 2 pints of fresh boiling water, and let it stand for 
four minutes. It is then ready to serve and will prove 
a great comfort after excessive fatigue or exposure. 

A good rule to follow in the drinking of tea is to 
alternate India tea one month with China tea the next. 
This, with occasionally a drink of the spiced and aro- 
matic teas, will prevent the forming of any habit either 
for China or India teas. 

PICKLES. 

All vinegars are injurious to the stomach when taken 
in excess, and pickles should be eaten sparingly. Wine 
and cider vinegars are the least injurious. A few drops 
of Taragon vinegar for the flavoring of a salad cannot 
be harmful, neither is the toothsome pickle, once in a 
while. 

DILL PICKLE. 

Make a brine from good salt, and soft fresh water, 
so that it tastes strongly of the salt, place this in a 
barrel till wanted. Then take a keg and lay in layers 
the cucumbers and a little dill, cover this with grape 
leaves and a spoonful of mixed spice, then a layer of 
sweet mango peppers and more grape leaves, then an- 
other layer of cucumbers and mixed spice; do this, 
alternating the mangoes and cucumbers till the keg is 



66 THERAPEUTIC DIETETICS 

nearly full, then pour the brine over it till all is cov- 
ered; on this place a plate or the top of the keg, and 
do not place where it can become frozen. 

Take 5 lbs. of chilis, 5 lbs. of green mango peppers, 
5 lbs. of limes, y 2 lb. of mixed spice, 5 lbs. of cucum- 
bers, 5 lbs. of sliced ripe tomatoes, 2 lbs. of sliced 
onions, 8 cloves of minced garlic and the juice of 12 
lemons with 2 tablespoons of salt ; to this add 2 quarts 
of white wine, and let it simmer for 3 hours, then place 
in Mason jars. Pints will be the most serviceable. 

Cross & Blackwell's pickled walnuts, chow chow, 
piccalili, mixed pickles, beans and red cabbage stand 
as a class by themselves ; they are prepared in the finest 
malt vinegar and from the best of vegetables. 

Our domestic brands of tomatoes, cucumbers, onions, 
fruit and mixed pickles need no special mentioning. 

NOTES ON IMPORTED AND DOMESTIC 
PREPARATIONS. 

Macaroni, spaghetti, vermicelli, sun-cured olives, 
white garlic, olive oil, Parmesan cheese, Roman cheese, 
cassacaballo cheese, tomato paste and dried tomatoes 
may be had of all Italian grocers. 

JAPANESE SAUCE. 

Sho-you, or Japanese sauce, bean flour, dried mush- 
rooms, pickled egg-plant, pickled bamboo, rice and 
other canned goods may be had of most Oriental im- 
porting houses. 

IMPORTED HERBS. 

Sweet savory, sage, mint, thyme, marjoram and par- 



THERAPEUTIC DIETETICS 67 

sley are bottled and imported by Cross & Blackwell, 
of London, England. 

IMPORTED PEPPERS. 

Nepaul pepper, paprika, peperoni, Mexican sweet 
pepper and black pepper may be obtained of all first- 
class grocers. White pepper is not fit to eat. 

NOTES ON FOREIGN AND DOMESTIC 
PREPARATIONS. 

CURRY POWDER. 

Curry powder; Cross & Blackwell and Davis & Co., 
Hamilton Place, Boston, Mass. 

STARCHES. 

Tapioca, sage, arrow-root, cornstarch, farina and 
rice; all first-class houses. 

MUSHROOMS. 

Best French canned, all grocers. Sun-dried mush- 
rooms ; Italian and Japanese importing houses. 

OLIVES. 

California and Arizona black olives have the most 
perfect taste and carry a rich percentage of oil. They 
can be had of first-class grocers or direct from Western 
houses. 

JELLIES. 

Red currant, black currant, apple, pear, peach, green 
gage and guava jellies are always handy and are most 
wholesome. 



68 THERAPEUTIC DIETETICS 

IMPORTED CRACKERS. 

The Osborne, Albert, Oaten, Breakfast, Luncheon 
and Le Man's biscuits are all manufactured by the 
Huntley & Palmer Biscuit Co., and can be had of most 
first-class grocers. 

RICE. 

Chinese rice can be obtained from Chinese importing 
houses ; Japanese rice from Japanese importing houses ; 
Patna, Carolina and Louisiana from all grocers. 

CHEESE. 

English cheddar, English Stilton, Roquefort, Gor- 
ganzola, Parmesan, Cassacaballa, Roman and Swiss 
cheeses; all first-class grocers and delicatessen estab- 
lishments. 

OLIVE OILS. 

Today our own domestic oils surpass in quality the 
imported oils. The Phoenix, St. Gabriel's Copper's, 
Purity, Eirhman's and the Crescenta olive oils are all 
of first-class quality; and where heavy oils are liked, 
these have no equals. 

OLIVES. 

Our domestic olives are the finest the world can pro- 
duce. 



Kingsley, Moles s Collins Co., printers 
Los Angeles. Cal. 



AUG 24 J90I 



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